Tequila Hot Chocolate

Rating: 5.0/5. From 1 review.
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PREP TIME 10 min

Cocktail Type

Tequila

Great for

Winter

Difficulty

Easy

Rich and creamy Mexican Hot Chocolate with marshmallow garnish

Chocoholics, rejoice! When the weather cools, it’s time to make like the Aztecs and whip up this warm winter cocktail of intensely rich and warmly spiced tequila hot chocolate. Mexicans have been enjoying this boozy hot chocolate for thousands of years, and they were clearly on to a good thing! We’ve got options to make it dairy-free, vegan-friendly or as a mocktail, so you can rely on this Mexican hot chocolate cocktail to make a great dessert in a mug. Whichever way you serve it, it’s a real crowd-pleaser.

 

QUICK TIPS

01

For a dairy-free version, use almond or oat milk.

02

Avoiding refined sugar? Reach for coconut sugar or sweetener.

03

Can’t find Mexican chocolate? Just choose bittersweet.

INGREDIENTS

MAKE FOR

1 Person

1.5 Oz

45 Ml

1.5 Parts

1.5
Cups milk
1.5
Mexican chocolate, broken into chunks
1.5
Tablespoons unsweetened cocoa powder
1
Tablespoon granulated cane sugar
0.25
Teaspoon cinnamon (Ceylon, if you can get your hands on it)
0.25
Cup heavy cream, whipped
1
Pinch of cayenne pepper
1
Pinch of fine sea salt

INSTRUCTIONS

01

Warm the milk gently in a medium heavy saucepan

02

Add the chocolate, cocoa powder, and sugar, stirring until the chocolate melts

03

Season with the spices and salt

04

Remove from the heat, and whisk in the tequila

05

Pour into a large mug and top with whipped cream

06

Dust with cinnamon and cayenne pepper

Why you’ll love the Mexican Hot Chocolate cocktail

Velvety smooth Mexican chocolate swirled into cinnamon spiced milk with a good measure of reposado tequila, (Espolòn is our fave) will warm the bones on any chilly evening with friends— especially when the only plan is catching up with your latest TV binge while snuggling under cozy blankets. Mexican cocktails like this one are perfect to make in a batch for a movie night with the gang or festive season gatherings.

Why is this alcoholic Mexican hot chocolate recipe unique?

A more luxe version than your usual powdered hot chocolate, using Mexican or bittersweet chocolate rather than a powder makes this drink thicker and more textured. On top of that, Mexican chocolate is made with cacao nibs, cinnamon, and a hint of sugar, making it way less sugary compared to regular store-bought chocolate. This allows you to control the sweetness. Typically, this tequila hot chocolate is also spiced with cinnamon and cayenne, making it stand out from the crowd.

Stay warm with your fingers wrapped firmly around a mug of this Mexican hot chocolate with tequila – and peruse the tempting array of other Mexican cocktails you can easily learn how to make.

Mexican Hot Chocolate Cocktail variations

If you need a vegan, dairy-free, or sugar-free variation, we’ve got you covered! This tequila hot chocolate really suits everyone. As a bonus, this alcoholic Mexican hot chocolate recipe is naturally gluten-free.

For a dairy-free version, use almond or oat milk. Avoiding refined sugar? Reach for coconut sugar or sweetener. On that note, check your cocoa powder—it often has a lot of sugar included.

Can’t find Mexican chocolate? Just choose bittersweet. A bar of unsweetened chocolate is packed with the best source of antioxidants. If you’re nervous about the bitterness, just add a dash more sugar or honey. Look out for Ceylon cinnamon over cassia varieties; it’s finer and tastes sweeter.

If you crave an extra-rich boozy Mexican hot chocolate, then choose an aged tequila rather than a blanco. Reposada and añejo amplify the richness with their warm caramel and vanilla notes. To up the ante when serving, sprinkle your whipped cream with a dusting of cayenne, cinnamon, and nutmeg. You can even add a pinch of edible gold luster dust for extra sparkle (find it in the home baking section of the supermarket). If you’re in a naughty mood, ditch the cream and top with toasted marshmallows. Look out for the vegan mallows, they’re also good!

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FREQUENTLY ASKED QUESTIONS

Mexican chocolate is a purer form of chocolate. It is much less processed compared to regular chocolate and is made with cacao nibs and spiced with cinnamon and chili, offering more complex flavors. The texture is slightly grainier compared to regular chocolate. Smooth mainstream chocolates with higher fat contents can hide buckets of sugar. This less-sweetened chocolate is a better-for-you option, jam-packed with flavor and antioxidants.

You can absolutely make Mexican hot chocolate in a slow cooker, which is especially good when you are hosting a crowd. Make this boozy Mexican hot chocolate in bulk and get it simmering away before your guests arrive.

You can easily substitute Mexican chocolate for any bittersweet or dark chocolate. Mexican chocolate is made with cocoa nibs, which can be on the bitter side, so go with your own personal preference.

Usually, this cheeky tequila hot chocolate is topped with a swirl of whipped cream and a sprinkle of cinnamon, cayenne, or nutmeg, but you can push up the indulgence even more and add toasted marshmallows.

A well-known brand of traditional Mexican chocolate is Ibarra, which has been produced in Mexico since 1925. Other popular brands include Abuelita, Hernan, and Taza.

This gorgeous crafted wooden gadget is called a molinillo [moh-lee-NEE-yoh]. Found in kitchens all over central America, it’s a centuries-old, handmade tool designed specifically to froth hot Mexican cocktails like a tequila hot chocolate and more traditional non-alcoholic drinks like Champurrado and Atole. Simply rub your hands together while holding the handle between your palms, rotating the direction back and forth to froth. Easy!